tortillas al Rayo de Sol

freír una cebolla cortada en rebonadas hasta esten suaves
picar 3 dientes de ajo y freir con la cebolla
agrega media cuchara de semillas de cumino y media de comino en polvo y freir por 2 minutos
agrega 3 zanahorias ralladas y freir por 5 minutos
echa 3 cucharas o algo de asi de agua, tapar y cocinar moviendo al menudo para 10 - 15 minutos hasta cuando las zanahorias esten cocidas.
echa suficiente pimiento y sal

calenta tortillas de harina uno a uno, saca del fuego y pone una cuchara de queso crema
roda y calentar en un sarten por 2 o 3 minutos, rodandolas.
servir con perejil.

spinach, potato and chickpea curry

• 
  1 tbsp groundnut oil or sunflower oil
• 1 small onion , halved and sliced
• a thumb-sized piece root ginger , grated
• 1 garlic clove , sliced
• 1 tbsp garam masala
• 400g tin chopped tomatoes
• 400g tin chickpeas
• 200g small salad potatoes , quartered
• 100g spinach , chopped
• naan bread to serve (optional)

• 

  1. Heat 1 tbsp oil in a large pan. Cook the onion, ginger and garlic for 5 minutes until softened. Add the garam masala and cook for a couple of minutes. Add the tomatoes, chickpeas and potatoes and a mug of water then simmer for 10-15 minutes until the potato is tender and the sauce has thickened.
  2. Stir in the spinach until just wilted. Serve in bowls on its own or with naan bread if you like.

Mojarra Frita a la Mexicana (Tilapia a la Mexicana

Ingredients:

-2 medium with slits cut on the side whole tilapias (opened up, cleaned, scales removed by scraping in opposite direction with a knife, remive all guts with hand, and those wierd things in the gills. Then with a knife scrape of anything greyish black inside it will make the fish bitter also don't cut or rip a sack near the head it will make it bitter just remove it whole rinse fish well don't be afraid to use your hands be SAVAGE) you can ask the lady in the market to dio this for you.

-6-8 cloves or more crushed minced garlic preferably mashed to a paste

-salt 1 teaspoon or more to taste

-ground black pepper 1 teaspoon

-1 large or 2 small tomatoes minced

-1/2 onion minced

-1 serrano chili pepper or jalapeno minced or sliced into thin rounds

-1/2 cup cilantro minced

Directions:

-Mix garlic, lime juice, salt and pepper together, rub all over the fish, and fill the slits with it to.

-Heat generous amount of olive oil on medium high in a pan and add fish pan-fry fish brown on both sides about 3 minutes on both sides (or until cooked, if the fish is big it will need more time until the meat is white) and set aside

-In dripping (what's left in the pan) sautee onions and chili pepper until translucent and fragrant. Add diced tomato and cilantro season with a little of salt

-Add fish back and cover with sautee. Cover and steam for about 5-1o minutes until tomatoes release some juice. It is not suppose to be a saucy dish.

serve with fried potatoes, guatemole and or rice

Frijoles a la Wirksworth

5 1 / 2 tazas de agua
1 1 / 2 tazas de frijoles negro
3 dientes de ajo, picados
1 hoja de laurel
1 / 4 cucharadita de pimienta
2 tazas de caldo de pollo  ( opcional pueden ponerle agua)
1 cucharada de pasta de tomate
1 / 2 cucharadita de salsa inglesa
1  libra de papas
3 cebollas verdes
sal al gusto
Si quieren ponerle carne, pueden ponerle chorizo o pueden agregarle las especies
que tiene el chorizo para que salga con ese sabor

1/2 cebolla
1 diente de ajo
1/2 chile ancho
1/4 cucharadita comino
1/4 cucharadita de clavo de olor molido
1/4 cucharadita pimienta
1/2 de pimenton
1/4 cucharaditas de oregano
1 chorrito de vinagre y sal


instrucciones
Cocinar los frijoles en olla de presión por 40 minutos, cuando ya esten listos
pelar las papas y cortar en trozos
En una cacerola , combine los frijoles, papa, el ajo, el laurel, la pimienta, el caldo y 5 1 / 2 tazas de agua. Cocina, parcialmente tapado, hasta que las papas  estén tiernos, unos 20-30 minutos Retire la hoja de laurel.


En una licuadora moler 1 taza de frijoles cocidos con 1 taza delíquido de la cocción, y volver a la sartén.   En un tazón pequeño, mezcle el puré de tomate y 1 cucharada de agua y revuelva con frijoles con chorizo ​​y salsa  inglesa (Worcestershire). Cocine a fuego lento la sopa, cubiertos, durante 15 minutos.

Revuelva las papas, 3 cebollines picados, sal ypimienta al gusto a la sopa.  Sirvela la sopa adornada con hojas de cebolla de verde.

si no lleva chorizo porque no agrega espinica al final hasta cuando este lista.
aunque se llama a la wirksworth, yo lo llamaria a la Will Bill porque gracias a su blog, lo recorde me receta :-)

chicken sofrito and smokey sweetcorn salad

This relatively simple Sephardic dish yields many layers of comforting flavours. The corn salad that follows it makes a perfect match. If you have a pan that's wide enough to hold the whole chicken flat, butterfly the bird by cutting through the centre of the breast until it opens up (or ask a butcher to do it for you). Serves four.

1 tbsp sunflower oil
1 small free-range chicken (about 1.5kg), butterflied or quartered
1 tsp sweet paprika
¼ tsp ground turmeric
¼ tsp sugar
Salt and black pepper
2½ tbsp lemon juice
1 large onion, peeled and quartered
Sunflower oil, for frying
25 garlic cloves, unpeeled
750g charlotte potatoes, peeled, washed and cut into 2cm dice

Pour the oil into a large, shallow pan or casserole and place on a high heat. Lay the chicken flat in the pan, skin-side down, and sear for four to five minutes, until golden-brown. Season all over with the paprika, turmeric, sugar, a third of a teaspoon of salt, some pepper and a tablespoon and a half of lemon juice.
Turn over the chicken, add the onion and cover the pot with a lid. Reduce the heat to low and leave for 30 minutes, occasionally checking the amount of juice at the bottom of the pan: add a little water, if needed, so there's always around 5mm.
After the chicken has been cooking for 30 minutes, pour sunflower oil into a medium saucepan so that it comes 3cm up the sides. Bring up to medium-high heat and fry the garlic and potatoes in batches for about six minutes, until they take on some colour. Use a slotted spoon to transfer them to a paper towel. Sprinkle with salt, and repeat with the remaining potatoes and garlic.
After the chicken has been cooking for an hour, lift the bird from the pan and stir the potatoes and garlic into the cooking juices. Put the chicken on top of the potatoes and cook for another 30 minutes, by which time the meat should be falling off the bone. When serving, drizzle with a little fresh lemon juice.

Smoky corn salad (V)

If you can't get corn with husks, don't have the right kit or are not too keen on playing around with smoke, just brush your corn with a little olive oil and cook it on a hot, ridged griddle pan for 10 minutes, turning frequently, then carry on with the instructions in the final paragraph. My thanks to Sarit Packer for this. Serves four.
I doubled the following ingredients and would suggest you do the same.
2 large corn cobs, in their husks
15g lemon thyme sprigs
1½ tbsp lime juice
½ tsp maple syrup
2 tbsp olive oil
1 green chilli, thinly sliced
Salt
10g each picked coriander, mint and parsley leaves
2 spring onions, thinly sliced

Remove the husks from the corn and use 30g of the husks and the lemon thyme to line the base of an extra-large pan or wok into which you can fit a metal colander, rack or steaming basket. You'll also need to be able to seal the pot with a tight-fitting lid.
Top and tail the corn cobs and cut each in two widthways. Put the pan with the husks and thyme on high heat and, once they begin to smoke (after about four minutes), put the corn in the colander, place inside the hot pan and cover tight with a lid. Leave on high heat for five minutes, remove from the heat, then leave, covered, for five minutes more. Take off the lid and set the pan aside until the corn comes to room temperature.
Stand each corn half on a work surface and, using a large, sharp knife and cutting from top to bottom, shave off rows of kernels. Try to cut deep enough into the cob so that some of the kernels come off in clusters – this isn't essential, it just looks good. In a large mixing bowl, whisk together the lime juice, maple syrup, olive oil, chilli and some salt. Add the herbs and spring onion, toss and taste for seasoning. Gently mix in the corn and serve.
• Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London.

berry coffee cake

For Cake

• 1 1/2 cups sifted all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup softened butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3 tablespoons sour cream
• 1/3 cup milk
• 1 1/2 cups fresh berries (frozen or thawed berries may be substituted ( try a combo of blueberries, blackberries, and raspberr)

Crumb Topping

• 3 tablespoons softened butter
• 1/3 cup granulated sugar
• 1/4 cup unsifted all-purpose flour
• 1/2 teaspoon ground cinnamon

Directions:

1. 1
   Spread solid shortening on bottom and sides of a 9-inch square pan.
2. 2
   Position oven rack in center of oven and preheat to 350 degrees.
3. 3
   Sift together flour, baking powder and salt.
4. 4
   Set aside.
5. 5
   Cream butter and sugar with electric mixer.
6. 6
   Add eggs one at a time and beat until fluffy.
7. 7
   Add vanilla and sour cream and mix well.
8. 8
   Alternately, add flour mixture and milk to batter, beginning and ending with flour.
9. 9
   Spread half the batter into the prepared pan and smooth the top.
10. 10
    Spread berries (well drained) on top of batter.
11. 11
    Cover berries with remaining batter and spread the top evenly with a spatula (some berries will show through).
12. 12
    For Crumb Topping: Combine all ingredients and pinch them with fingertips to make crumbs.
13. 13
    Spread on top of cake and bake for 30 to 35 minutes (metal pan) or longer if glass pan- or until a toothpick comes out clean and cake is golden brown.
14. 14
    Cool cake completely (in pan) on wire rack.
15. 15
    Refrigerate overnight and cut into squares.
16. 16
    Serve at room temperature.

roasted honey glazed carrots

Ingredients

• 8 carrots, peeled
• 3 tablespoons olive oil
• 1/4 cup honey
• salt and ground black pepper to taste

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Place the whole carrots into a baking dish, and drizzle with olive oil. Mix until the carrots are completely covered with olive oil. Pour on the honey, then season to taste with salt and pepper; mix until evenly coated.
3. Bake in the preheated oven until just tender, or cooked to your desired degree of doneness, 40 minutes to 1 hour.